Ingredients Jump to Instructions ↓

  1. 8 x Scampi

  2. 4 x 200g Hapuka Fillet (skin off)

  3. 10 young leeks

  4. Chicken stock

  5. 2 roma tomatoes

  6. 1/2 bunch chervil

  7. 1 bunch rocket


  9. 500g baked potatoes

  10. 1 egg yolk

  11. 150g plain flour

  12. Salt & white pepper


  14. 5 shallots, chopped

  15. 100 ml white wine

  16. 50ml white wine vinegar

  17. 400 ml fish stock

  18. 2 pinches saffron threads or powder

  19. 1 pinch cayenne pepper

  20. 100 ml carrot juice

  21. a little sea salt

  22. lemon juice to season

  23. 100 ml virgin olive oil

Instructions Jump to Ingredients ↑

  1. FOR THE BRAISED LEEKS Top and tail the leeks and wash thoroughly. Saute in oil and butter until golden.

  2. Place into a braising tray with warm chicken stock. Cover with foil and braise in the oven gently until tender, but not falling apart (about 20 minutes). Reserve 2 leeks for scampi. When cool slice diagonally into 1cm slices.

  3. Blanch and refresh the roma tomatoes. Peel and remove seeds and cut into 8mm cubes.

  4. FOR THE GNOCCHI Mix together the potato, egg yolk, flour and salt. When combined roll out into a long sausage and cut into 3cm long pieces. Squeeze the centre of each piece to create in interesting shape and place on to flat trays lined with silicon paper. Blanch in boiling salted water and refresh in oiled iced water. You will need 3 pieces per person.

  5. FOR THE SCAMPI Peel the tails and remove the head and intestine. Peel open the leek and cut each layer to size, so that it will wrap the scampi tail and not be too long at the other end. Wrap up the scampi and saut€š to order until golden.

  6. FOR THE SAUCE Put the shallots, white wine vinegar, fish stock, saffron and cayenne pepper into a pan. Cook on medium heat until reduced by two-thirds. Add the carrot juice and cook for another few minutes. Strain and season with sea salt and lemon juice. Place sauce into a blender, start the motor and slowly drizzle in the olive oil until a smooth, creamy sauce is formed. This sauce is light.

  7. TO ASSEMBLE Season the Hapuka and seal in a hot pan with oil and butter. Place into the oven to cook. Meanwhile saut€š the leek and add the tomato to warm through. Remove from heat and add 3 - 4 sprigs of chervil per portion. Season and place into the centre of each plate. Saute the gnocchi and arrange around the leek. Place the cooked Hapuka on top. Wilt the wild rocket in a little stock and butter, season and arrange on top of the fish.

  8. Saute the scampi and place 2 tail on each piece of fish. Drizzle with some of the sauce.


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